CHICKEN WITH BULGUR
Make and share this Chicken with Bulgur recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
- In a heavy, wide frying pan over medium-high heat, heat the oil.
- Add the chicken pieces and cook, turning, until all sides are browned.
- Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
- Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
- Add the uncooked bulgur and currants and stir to coat well with butter.
- Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
- Pour the water, then the broth, over the chicken.
- Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
- Garnish with sprinkled parsley and mint and serve.
MIDDLE EASTERN CHICKEN AND BULGUR
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
- Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
- Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
- Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams
BERNAIE'S CURRIED CHICKEN AND BULGUR
Steps:
- Start with a frying pan with high sides and a fitted lid, or have a flat, round pizza pan ready to cover the frying pan at the end of this recipe. Heat the oil and sauté celery & chicken until chicken is no longer pink, about 5 minutes. Add the next five ingredients and sauté for five more minutes until the spices give off a fragrant smell and the carrot is softened. Now add the next six ingredients. Cover and simmer for 15 to 20 minutes. Fluff with a fork and serve with pecans sprinkled on top and a side of fresh, steamed broccoli.
CHICKEN BULGUR SKILLET
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.
Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.
CURRIED BULGUR
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Chop onion.
- Heat oil in nonstick skillet or pot and saute onion until it begins to soften. Stir in curry powder and bulgur, mixing for about 30 seconds.
- Add the stock. Stir, reduce heat, and simmer about 10 minutes.
- A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 9 grams
HARISSA-SPICED CHICKEN WITH BULGUR WHEAT
This spicy harrissa dish will bring the taste of Morocco to your home
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won't be cooked through at this stage). Remove and set aside.
- Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
- Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.
Nutrition Facts : Calories 536 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.06 milligram of sodium
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- In a 12-inch skillet with a lid (I used my cast iron skillet), heat 1-tablespoon olive oil over medium heat. Add onion slices and cook, stirring frequently with a wooden spoon, until it turns golden brown, 15-16 minutes. At the very last minute add the garlic and cook for a minute. Be careful, garlic can burn easily. Transfer the onion on a plate and set aside. Do not wash the skillet.
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- First, add the chicken thighs to a large bowl, along with 1 teaspoon vegetable oil, salt to taste, pepper to taste, 1 tsp of garlic powder and oregano. Marinade the chicken for 30 minutes (if you have time).
- Meanwhile, preheat oven to 180°C. In a large skillet over medium-high heat, sear the chicken thighs until brown, then transfer to a plate. Add 1 teaspoon of oil to the pan and sauté the onions. Pour in 1 a cup of chicken stock. Season the stock with 1 chicken stock cube (Knorr), 1-2 tsp of curry powder, 1 tsp of thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil and then leave to simmer for 5 minutes.
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- Add 3/4-1 cup of mixed vegetables (carrots, peas and corn), stir and add chicken thighs to the pan and bake in the oven for 20-30 minutes or until the chicken is cooked through and the wheat grains are tender.
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